No need to go to your favorite Italian restaurant when you crave Penne alla Vodka. It is so easy to make at home you will be wondering where this recipe has been all your life? And all it takes is 30 minutes - so stay home & save your money.
Why this Penne alla Vodka Recipe is the Best: The key to an amazing rich decadent sauce is real heavy cream and tomato paste - no marinara or tomato sauce like other recipes.
This pasta classic is effortless to make & it will impress everyone. Perfect for date night at home, birthday celebrations, dinner guests, Valentine's day or anniversaries too.
Like my Philadelphia Cream Cheese Pasta recipe, this is one of my kid's favorites. Both pair well with Garlic Romano Beans and Homemade Ciabatta Bread. Ok, now we cook!
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Ingredients for Pasta with Vodka Sauce
Here are the basic ingredients needed to make this inexpensive recipe. The simple ingredients also make this a quick dish to throw together last minute.
This pasta dish is meatless & to make it vegetarian, omit the final topping of parmesan cheese.
Here are the ingredients needed to make penne alla vodka from scratch:
- Penne Pasta - the short tube shape (penne rigate) with ridges which helps cling to the sauce & is the traditional pasta pairing with the creamy tomato sauce.
- Olive Oil - to cook the onion and garlic.
- Onion - the small diced pieces are a classic flavor & a bit of crunch texture to the sauce.
- Garlic - the aromatic staple is a must in any homemade Italian pasta sauce.
- Tomato Paste - this thick savory canned tomato item is used in my version instead of sauce or crushed tomatoes which results in a thicker & more flavorful sauce.
- Heavy Cream - do not substitute with non-fat, fat-free, or non-dairy milks; you want full-fat real cream.
- Vodka - the no-so-secret ingredient that helps intensify the flavors of the sauce.
- Red Pepper Flakes - adds a bit of heat that pairs well with the cream and cheese.
- Parmesan Cheese - final touch to thicken the sauce & for topping.
- Fresh Basil - optional Italian herb topping for brightness & color.
See the recipe card for quantities & substitutions/variations.
How to Make Penne alla Vodka
In the time it takes to boil pasta, the easy vodka sauce is ready & dinner is done. So start by bringing a large pot of salty water to a boil and get the penne in it to begin cooking.
Here are the easy steps for making homemade penne all vodka at home:
- Make the Vodka Sauce
- Combine Pasta with Sauce & Top
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Vodka Sauce
The penne takes about 11-13 minutes to cook. The sauce takes about the same time to cook so once the pasta is in the water & begins cooking, grab a large skillet that is big enough to hold both the sauce and the pasta.
Add the olive oil to a large skillet over medium-low heat. Add the garlic and onion, stir & cook until soft; 3 minutes.
Add the tomato paste & crushed red pepper flakes. Stir & cook for 5 minutes until a deep red color is reached.
Add the vodka to the pan to deglaze & thin out the thick paste mixture - stir to remove any bits that are at the bottom of the pan. Reduce heat to low.
With a 2 cup glass measuring cup, scoop out ½ cup of starchy pasta water from the cooking penne.
TOP TIP: Add the heavy cream to the starchy water in the measuring cup. Stir together to create an emulsified velvety cohesive sauce that wont separate or break once heated in the pan.
Add the warm cream mixture to the pan and stir until a smooth sauce comes together.
2 - Combine Pasta with Vodka Sauce
The pasta should be done by now, if not keep the sauce warm over low heat until ready. Do NOT overcook the pasta or strain through a colander. Keep the extra pasta water in case you need it later in this step.
Using a slotted spoon, remove the cooked penne pasta from the pot and add to the pan with the sauce.
Add half of the shredded parmesan cheese & stir to melt & coat the pasta. (omit for vegetarian)
If the sauce is too thick for your liking, adjust by add a bit more starchy pasta water until it is just how you like it.
Remove or turn the heat off the skillet. Top with remaining shredded parmesan.
Serving & Storing
For serving, add a few torn fresh basil leaves - optional. Serve immediately in pasta bowls or plates. Enjoy while hot and fresh.
This dish is great in fall or winter when you want a quick and cozy pasta dish that doesn't go in the oven.
What to Serve with Penne alla Vodka : This is a comforting dish that is filling and hearty so I love simply pairing it with several of my favorite salad recipes . A Mediterranean Chopped Salad or a Simple Spinach Salad are perfect.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - follow the steps in order, it makes a difference in how silky the tomato cream sauce comes out.
- Love garlic? Measure with your heart and double it or even omit it ( I don't understand it but I won't be offended either haha)
- Do NOT overcook the pasta until soft or mushy, you want it al dente so it holds up and clings better to the sauce.
- This recipe makes enough for 6 people but can easily be doubled or more for a crowd. My post for knowing how much pasta per person makes this easy.
- Make this spicy by adding 1 teaspoon crushed red pepper flakes when sautéing the onions.
- Best wines to pair with the rich creamy & acidic tomato sauce of penne alla vodka include a white such as Pinot Grigio or light reds such as Chianti or Sangiovese.
- My kids think it is funny to have something with vodka in it. Though most cooks off, the traces are mostly safe for kids to eat or even pregnant women. Always do what is best for your family and health though.
- If creamy tomato recipes are your thing, you will flip over a bowl of Roasted Cherry Tomato Soup.
FAQ
This classic dish is great in many forms. My favorite is adding protein in my Penne alla Vodka with Chicken Recipe. Try adding cooked pancetta, prosciutto, sausage, or shrimp too. Pack in some veggies with spinach, arugula, mushrooms, broccoli, eggplant, or squash.
If you want to have all the taste but an alcohol-free recipe for religious, health, or personal reasons there are a few easy substitutes. The simple answer is simply omit it. You can also replace it with vegetable broth or a zero-proof vodka.
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Penne alla Vodka
Equipment
- large skillet with deep sides 12-15"
- large pasta pot
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 small onion diced small
- 6 cloves garlic minced
- 6 ounces tomato paste
- ½ teaspoon red pepper flakes
- ½ cup vodka
- 1 cup heavy cream
- ½ cup starchy pasta water
- 6 ounces parmesan cheese finely shredded or grated
- 6 leaves fresh basil hand torn
Instructions
- Bring a large pot of salted water to boil over high heat. Once the water is boiling, add the penne to cook. Stir so they do not stick - reduce the heat to medium. Start the sauce immediately while cooking this pasta until al dente - 11-13 minutes.1 pound penne pasta
- In a large skillet, warm 1 tablespoon of olive oil over medium-low heat. Add the garlic and onion, stir and cook for 3 minutes or until soft.2 tablespoons olive oil, 1 small onion, 6 cloves garlic
- Add the tomato paste & crushed red pepper flakes to the skillet. Continue to cook, stir often, until the paste starts to deepen in color - 5 minutes.6 ounces tomato paste, ½ teaspoon red pepper flakes
- Add the vodka to the pan to deglaze - stir to remove any bits that are at the bottom of the pan. Reduce heat to low.½ cup vodka
- Remove some of the pasta water from the penne while it cooks - use a heat-proof medium-sized glass measuring cup to scoop out ½ cup of starchy hot water.Add the heavy cream to the starchy water in the measuring cup. Stir to bring them together. This creates a creamy combination that wont separate, curdle, or break apart once heated in the pan. - DO NOT SKIP THIS STEP½ cup starchy pasta water, 1 cup heavy cream
- Add the cream mixture to the pan and stir to combine.
- Once the pasta is ready, DO NOT strain through a colander. Turn the heat off the pasta pot. Using a slotted spoon, remove the cooked penne pasta and add to the pan with the sauce. Any residual pasta water along for the ride is just fine.
- Add half of the parmesan cheese to the sauce and pasta, stir and notice the pasta sauce will start to thicken.If you wish to have a thinner sauce add in a tablespoon more of starchy pasta water until the desired consistency is reached.6 ounces parmesan cheese
- Turn the heat off the skillet and top with fresh basil & remaining parmesan cheese.Scoop into individual pasta bowls or plates. Enjoy immediately while fresh & hot.6 leaves fresh basil
Notes
- Do not overcook the pasta or strain in a colander (save the pasta water!)
- Do not substitute the heavy cream for other lower fat or non-dairy products.
- Make sure to follow the steps in the sauce making process exactly as written for the best silky results.
- Store leftovers in the refrigerator for up to 5 days. I do not recommend freezing since cream sauces do not do well once frozen.
- To reheat, heat up in a skillet on medium heat & add a splash of cream to bring it back to the best consistency.
- Substitute other short tube pasta such as mostaccioli, rigatoni, or ziti.
- Spicy: double the amount of red pepper flakes.
- Gluten-Free; use your favorite gluten-free, rice, or chickpea pasta and do not overcook it.
- Vegetarian - omit the parmesan cheese or use a vegan variety.
Nutrition
More Penne Pasta Recipes
Here are some similar recipes for enjoying one of my favorite tube pastas:
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